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Wednesday, February 1, 2012

Oven Baked Parmesan Steak Fries

From the kitchen of One Perfect Bite...French fries have become a sometime thing for the Silver Fox and me. When we have a yen, there's an old bar and grill in town that makes fries that could set the standard for any steak house in the country. The place is shabby and it reeks of stale beer, but the potatoes they serve are Lucullean and worth the caloric splurge and descent to the dark side. The fries I make at home are oven baked and, while they are good, I've never been able to convince myself that they are as good as the real thing. It's a given that they are better for us, so when I need something to accompany burgers or steaks, these are the steak fries that I serve. If you are looking for a healthier alternative to deep fried potatoes I really think you'll like these. They are simple to make and very tasty. Given the variance with oven temperatures, you'll want to watch these carefully as they near the end of their baking period. It's best to view the time listed in the recipe as a suggestion rather than fiat. Here's the recipe.

Directions:1) Preheat the oven to 450 degrees F. Place two baking sheets in oven to heat.2) Peel potatoes and cut each potato into 8 wedges. Place wedges into a bowl of cold water and let them sit for 10 minutes. Pour off water, then cover again with cold water. This is to prevent oxidation and help keep the potatoes crisp. Drain potatoes and pat them completely dry with paper toweling. Place them into a large bowl with olive oil, salt and black pepper. Toss well, making sure to cover all surfaces of the potatoes.3) Remove baking sheets from oven and quickly spread potatoes on them in a single layer. Remember to protect hands and fingers from burns. Return to oven and bake for about 35 to 40 minutes, turning once, until potatoes are golden brown. Sprinkle with Parmesan cheese and continue baking until the cheese has melted and caramelized, about 5 to 7 minutes longer. Remove from oven, let sit for 2 minutes, then serve. Yield: 6 servings.

We haven't had a chip for ages (well, I might have had ONE from the side of a friend's plate...) I'm sending this to my husband's computer with the subject line 'hint'. Steak and chips would be a great Friday night meal!

Next to mac and cheese and chocolate, fries are my biggest weakness!! I oven bake them at home all the time, and you are right, they just aren't the same as fried ones no matter how much I try to convince myself they are!! Love adding parmesan too them.. yours look perfect!

We do not do deep fried in our home anymore either, Mary. My Rob does "hit up" a fry stand on occasion when he has his moments. I hope it is "Okay" I have shared your method with my recipe exchange, as I am sure some of the members would enjoy? Grey overcast day here today. Good day for you, Mary.

Mary, These parmesan 'fried' potatoes sound terrific. What's taken away by not frying them is supplemented by the addition of a nice coating of parmesan cheese. Nice recipe...Thanks! Take Care, Big Daddy Dave

Hello Mary, I just can't wait to try these with my father's famous (in our household) ribs! This grilling season is looking up with new sides to try such as these delicious looking fries! Thanks for sharing. God bless,Virginia Belle

I love steak fries! They sound even better with Parmesan cheese. Also like what Jacquelyn said, Steak fries are crispy on the outside and soft on the inside, just right. I don't really like shoestring all that much because they tend to be crispy inside and out most of the time.

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